Directions:
- Combine the oil, asafetida, mustard seeds, and cumin seeds in a.
- Nonstick skillet over medium-high heat and cook for 10 seconds.
- Stir in the onion and garlic, and cook for 3 minutes.
- Add the garam masala and paprika and cook for 1 minute.
- Mix in the red peppers and cook for 2 minutes.
- Add stock and broth and cook over medium-low heat for 5 minutes.
- Remove from the heat and place the mixture in a blender.
- Process until completely smooth.
- Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.08 Kcal (1009 kJ) | ||
| Calories from fat | 81.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 4857.13mg | 202% | |
| Potassium | 214.27mg | 5% | |
| Total Carbs | 30.45g | 10% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 96.1mg | 160% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 39.2mg | 218% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 40.95 Kcal (171 kJ) | ||
| Calories from fat | 13.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 14% | |
|---|---|---|---|
| Cholesterol | 0.93mg | 2% | |
| Sodium | 825.09mg | 202% | |
| Potassium | 36.4mg | 5% | |
| Total Carbs | 5.17g | 10% | |
| Sugars | 0.8g | 19% | |
| Dietary Fiber | 0.35g | 8% | |
| Protein | 0.54g | 6% | |
| Vitamin C | 16.3mg | 160% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 6.7mg | 218% | |
| Calcium | 16.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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